| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Sausage | 1 | Servings |
INGREDIENTS
| 1 | Hog's Head, Cut Into Pieces; remove eyes, ears, and snout | |
| 1 1/2 | lb | Pork Livers |
| 2 | Onions; diced | |
| 2 | Stalks Celery | |
| 1 | lg | Bell Pepper; diced |
| 4 | lb | Pork Butt (Up To 6 Pounds); diced |
| 6 | Pig's Feet | |
| Salt, Black Pepper, Cayenne; to taste | ||
| 3 | lb | Rice; cooked |
| 1 | Hank Sausage Casing |
INSTRUCTIONS
Place all ingredients except rice and sausage casing into a large pot; cover with water and boil one or two hours or until meat is tender. Remove ingredients from broth and continue to cook broth until reduced by half. Remove all bones and excess fat from head, feet, and pork butt, and grind entire mixture in food processor or meat grinder. Season with salt, black pepper, and cayenne pepper to taste. Do note this is typically a highly seasoned sausage. Mix with cooked rice, stirring the mixture as little as possible to prevent rice from breaking. If too dry, add some of the broth. Fill sausage casing using a funnel or sausage stuffer, tying the ends. Simmer boudin in broth for 15 minutes. Recipe By : frm. Cajun Cuisine (Beau Bayou Publ. Co; 1985) Posted to CHILE-HEADS DIGEST V3 #166 Date: Fri, 22 Nov 1996 15:31:08 -0600 From: EzyRider <rael@ebicom.net> Suggested Wine: Bud tall boys or Mad Dog, 1996 NOTES : ISBN: 0-935619-00-3 Yield = 15 to 20 pounds of sausage
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